Skip to main content
Epicurious
Cookbooks

Oat-Walnut Muffins

2.5

(1)

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

Recipe information

  • Yield

    makes 1 dozen

Ingredients

1 1/4 cups whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
2 tablespoons safflower oil
1/4 cup rice milk, or more as needed
1/2 cup chopped walnuts

Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

    Step 2

    Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

    Step 3

    Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.

    Step 4

    Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

  2. Nutrition Information

    Step 5

    Per muffin:

    Step 6

    Calories: 125

    Step 7

    Total fat: 6g

    Step 8

    Protein: 3g

    Step 9

    Fiber: 3g

    Step 10

    Carbohydrate: 16g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 100mg

Vegan Soups and Hearty Stews for All Seasons
TagsMuffinPastriesOatRice & GrainsWhole Wheat FlourFlourWalnutNutSideLunchDinnerVeganVegetarianDairy FreeEasyBakingCookbooks
Read More
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Chocolate-Date Bran Muffins
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.